Effectiveness of Iron Fortification on Soy-Based Foods Using Ferrous Bisglycinate in the Presence of Phytic Acid

Authors

Rika Tri Yunarti, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia, Depok 16424, Indonesia
Agustino Zulys, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia, Depok 16424, IndonesiaFollow
Lina Yuliana Harahap, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia, Depok 16424, Indonesia
Mai Saroh Ambar Pramukti, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia, Depok 16424, Indonesia

References

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Recommended Citation

Yunarti, Rika Tri; Zulys, Agustino; Harahap, Lina Yuliana; and Pramukti, Mai Saroh Ambar (2013) "Effectiveness of Iron Fortification on Soy-Based Foods Using Ferrous Bisglycinate in the Presence of Phytic Acid," Makara Journal of Science: Vol. 17: Iss. 1, Article 3.
Available at: https://scholarhub.ui.ac.id/science/vol17/iss1/3